This Raspberry Yogurt Pound Cake is moist, flavorful, and bursting with the freshness of raspberries. The combination of yogurt and lemon zest gives it a light, tangy flavor, while the raspberries provide juicy bursts of sweetness in every bite. Perfect for a snack, tea time, or a simple dessert, this cake is easy to make and a delight to serve. The powdered sugar dusting on top adds a lovely finishing touch, making it both beautiful and delicious.
Why You’ll Love This Recipe: This recipe combines the rich texture of a classic pound cake with the freshness of raspberries and the subtle tang of yogurt. The cake is moist and soft, with the perfect balance of sweetness and tartness from the lemon zest and raspberries. It’s a versatile recipe that can be enjoyed any time of day, whether for breakfast, a snack, or dessert. Plus, it’s easy to prepare and uses simple ingredients that you likely already have in your kitchen.
Perfect Occasion: This raspberry pound cake is ideal for afternoon tea, brunch, or as a light dessert. It’s also great for special occasions when you want to serve something homemade and flavorful but not overly rich. The raspberries add a pop of color, making it a great centerpiece for a casual gathering or family meal.
Decoration Tips: For a simple yet elegant presentation, dust the cooled cake with powdered sugar. You can also garnish with fresh raspberries or a few lemon slices for extra color and flavor. If you’re feeling indulgent, serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Ingredients:
- 3 large eggs
- 190 grams of plain or vanilla yogurt
- 250 grams of all-purpose flour
- 2 teaspoons of baking powder
- 120 grams of sugar
- 80 milliliters of vegetable oil
- 100 grams of raspberries (fresh or frozen)
- Pinch of salt (3 grams)
- Zest of 1 lemon
- Powdered sugar for dusting
Instructions:
- Prepare the pan: Grease a 20×10 cm loaf pan and place it in the refrigerator until ready to use. Preheat your oven to 180°C (350°F).
- Mix the wet ingredients: In a large bowl, mix the yogurt, lemon zest, and sugar. Add the eggs one at a time, beating well after each addition. Then, stir in the vegetable oil until the mixture is smooth and well combined.
- Combine the dry ingredients: In a separate bowl, sift the flour and baking powder together, then add a pinch of salt. Gradually fold the dry ingredients into the wet mixture, adding the flour in two batches and mixing until the batter is smooth and homogeneous.
- Add the raspberries: Pour the batter into the prepared loaf pan. Evenly distribute the raspberries on top of the batter.
- Bake: Place the pan in the preheated oven and bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and decorate: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with powdered sugar.
Enjoy your delicious raspberry yogurt pound cake, perfect for any occasion!
